With sharp knife cut a thin slice horizontally from top of each potato. Scoop out about half of the pulp from each; reserve for another use. Set potato shells in shallow baking pan. Sprinkle cavities with lemon peel, salt, pepper and Swiss cheese, dividing equally. Crack an egg into each cavity; top each with 1-tablespoon cream. Bake in 325 degree (F.) oven about 20 minutes or until eggs are done to your liking. Sprinkle with parsley or chives, Parmesan cheese and additional pepper.